Flat Chocolate Chip Cookies

by Mark Toffle
(St. Louis Park, MN, USA)

The normal 350 degree temperature typically results in flat chocolate chip cookies for me.

I performed an experiment several years ago and compared butter to shortening and 275 vs 350 degrees F. The best results were with Crisco and at 275 degrees for 20 minutes.

Does temperature and fat effect the density of my cookies?


Chef Todd Says:
Temperature is one element that dictates spread or height of cookies. The main controlling factor of spread in cookies is the AMOUNT of fat, more than they type of fat. The ratio of fat, flour, and egg, combined with oven temperature will determine spread on the cookies.

If you want to reduce spread, add more egg and flour to the mixture, regardless of the type of fat or oven temperature.

As for temperature, generally, the lower the temperature, the more quickly fats will melt before egg proteins will set the cookie. Higher temperatures will give you better cookie form.

Chef Todd.